Ranch Macaroni Salad with Bacon

For the macaroni salad:

• 6 slices bacon
• 1 corn on the cob, husked
• 300g (10 oz) elbow macaroni, dry
• 2 peppers (orange, red or yellow mix), diced
• 1 1/2 cups halved cherry tomatoes
• 1 serrano pepper, diced (or jalapeño)
• chopped dill and/or chives for garnish

For the dressing:

• 3/4 cup Greek yogurt
• 3/4 cup mayonnaise
• 1/4 cup chives, chopped (fresh)
• 2 tbsp lemon juice
• 1 tbsp garlic powder
• 2 tsps dried parsley
• 2 tsps onion powder
• 3/4 tsp kosher salt
• 1/2 tsp worcestershire sauce (optional)

For the macaroni salad

1. Preheat the oven to 400℉ and line a large baking sheet with foil. Place bacon strips on the baking sheet and cook for 16-20 minutes, until cooked to your liking. Let cool and then chop and set aside.
2. Meanwhile, heat a cast iron skillet over medium heat and add a drizzle of avocado oil. Once hot, place the corn in the skillet and cook until charred all over, rotating every few minutes. This will take about ten minutes. Once cooled, remove the corn from the cob with a knife and set aside.
3. Cook the macaroni according to package directions and then rinse with cold water, drain well in a colander and set aside in a large serving bowl to cool. Add the bacon, corn, peppers and serrano pepper.

For the dressing:

1. In a bowl, mix together all ingredients. Taste and adjust with salt and pepper.

To assemble:

1. Add as much dressing as needed to coat the macaroni and toss very well to combine everything.
2. Garnish with dill and/or chives and store extra dressing in the fridge in a sealed container for leftovers.